Oregon Music News: Oregon’s all-genre music magazine since 2009

01/25/2019

Mark Bitterman cooks with Marti: Steak, Caesar salad and the world's best Martini!

By MARTI MENDENHALL // We cook with Mark Bitterman, James Beard Award-winning food writer, chef, foodie, business owner and Instagram King. He is the founder of Bitterman Salt Company, with hand-made salts that unite flavor, sustainability and social responsibility.  He is also the owner of the specialty store, The Meadow, with locations in Portland, New York City.

On the next episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen …

On the next episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we cook with Mark Bitterman, James Beard Award-winning food writer, chef, foodie, business owner and Instagram King [or Instagram serf, in his own estimation]. He is the founder of Bitterman Salt Company, with hand-made salts that unite flavor, sustainability and social responsibility.  He is also the owner of the specialty store, The Meadow, with locations in Portland, New York City, and coming this Spring, Tokyo! Now on the doorstep of it’s 13th year in business, this place is internationally known as THE specialty boutique shop for finishing salts, cocktail bitters and, of course my favorite food group - chocolate. 

“I meet this salt maker and he's this guy who's got this sandy blonde hair and he has blue sun-bleached eyes… he's looking out over the horizon and telling me how he makes salt with his hands - and the sea -  and the Sun. And I'm like, my God! I'm just... in love!  Who are you?”

On the menu today is a bad-ass family recipe for Caesar salad, and a Steak (which, I’m told, is all about the salt), and a Martini – which Mark suggests is the hardest drink in the world to make!  Since Mark’s cookbooks have won awards from places like the James Beard Foundation, and he’s shared salt and bitters at the Smithsonian and Le Cordon Bleu, and he has been recognized as a “Local Food Hero” by Cooking Light and a “Tastemaker in” Food & Wine, I’m thinking this will be an AMAZING FOOD EXPERIENCE!  Plus – This is Mark’s 13th year in business – and this is the 13th episode of Marti’s Music Kitchen!

What is this Magic melody he sings about Salt? And why is he one of the most in-demand interviews for places like the NY Times, The Splendid Table and All Things Considered?  And of course – what is the mysterious music connection? Stay tuned – and let’s find out!

The World's Best Martinis

1:5 Ratio

1 Vermouth, 5 Gin

Make in a beaker with a LOT of ice.

(The size of the container takes some of the energy out of the cold.)

“Dilution makes the World’s Best Martini!” - Mark Bitterman

Frozen Ice - (Colder than Bar Ice.)

Stir frozen ice longer than bar ice.

Always stir the batch. (not shaken)

Pour into glass

Garnish with Olives

Raise the Glass and make a toast!

 

Caesar Salad

For the Dressing, the goal is equal parts of the oils, and the rest of the ingredients.

In a quart jar, two egg yolks

2-3 whole lemons - squeeze into jar

Shake it (breaks up the yokes) and leave it for a few minutes.

Add a dollop of Dijon mustard

2-3 Cloves of Garlic, pressed

Put the lid on the jar and Shake. This should fill about 1/3 of a Quart Jar.

Prep your romaine Lettuce.

Grate parmigiano reggiano

Continue the Dressing:

Mince up a couple of anchovies and add them to the dressing.

Add the oil from the anchovies into the dressing.

A TON of black pepper. More than you think!

This should take up about 1/3 of the jar.

Fill another third of the jar with combination of 3-4 tablespoons of olive oil, and regular vegetable oil. (Too much olive oil is too heavy.)

Make your own croutons ahead - old bread (even year-old bread) drizzle with olive oil, toast it in the toaster oven.  Or use pre-made croutons.

Add the croutons to the dressing jar and shake them up!

Toss the dressing/crouton combo in the salad, then toss in about a cup of the grated cheese. 

 

Rib Eye Steak

Two Nice Size Steaks (ours was about 1.5 inches thick)

Pick a Great Salt, or two (http://TheMeadow.com), something with a story to tell!

Sprinkle salt and rub into both sides of meat.  (Meat is not fully seasoned yet.)

Let sit at room temperature for 1-2 hours.

Use a cast iron skillet.  Heat on high.

Add about 2 tablespoons of butter in a heated pan.

Cook steak in Butter, approximately 5 min per side.  (It will be smokey!)

Finish with a blowtorch to give it a beautiful brown crust.

Let the steak rest for a bit.

Scatter another salt over the steak, then serve.

#MarkBitterman #BittermanSaltCo #Selmelier #MartiMendenhall  #MartisMusicKit

https://www.instagram.com/SELMELIER/

http://markbitterman.com/

www.bittermansalt.co

Mark’s Blog: http://markbitterman.com/blog/

Mark’s Cookbooks: https://themeadow.com/collections/books

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

http://OregonMusicNews.com
http://MartiMendenhall.com

 

 

 

Post a comment:

Your Name:

Your Email Address:

Comment:

2000 characters remaining

Captcha:

Web Design and Web Development by Buildable